Butter Roast Chicken with Herbs from The Times Cookery Book by Katie Stewart
Wipe the chicken and remove the giblets from the inside. Cream 2 oz (50 g) of the butter with a seasoning of salt and freshly milled pepper, plenty of fresh chopped parsley and chives and a little ...
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Cooking tools:
- Oven
- Roasting pan
- Roasting rack
- Kitchen scale
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Paper towel
Ingredients
- 3 oz (75 g) butter
- salt
- freshly milled pepper
- fresh parsley and chives
- 1 clove garlic
- 1 (3 lb) (1½ kg) oven-ready chicken
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